Romantic Inspiration

Lobster is a real romantic delicacy, and is not too difficult to prepare yourself at home.
Follow our guide to ensure you reach lobster perfection!

Choosing a lobster

For most people, this will be the hardest part.
When purchasing a lobster you want to take the same care as you would with any other meat/fish. Ensure you're purchasing from a reputable supplier. If you're lucky enough to live near the coast then a trip to a local fishing village could allow you to buy a lobster fresh off the boat.
If you're inland then take a trip to the local fishmongers and examine their selection.

Never buy a dead lobster unless it has been already cooked. Lobsters have a strong stomach, which actually digests the lobster when it's dead. This can sometimes be dangerous, but is certainly not tasty and will spoil the meat.

You can tell a good lobster by turning it over. If it's tail flops towards the floor then it's no good (it's dead, dying, or ill). The lobster should curl its tail back up against the force of gravity, and should struggle.

Cooking a lobster

Boiling:
Place a large pan (big enough for the lobster, with some room to spare) on the hob, and fill with water.
If you wish to add more flavour then place carrots, onions, seasonings, white wine and celery into the water as well.
Add 2 tsp. of salt and bring the water to the boil.
When the water is boiling fiercely add the lobster (still live) head first into the water and return to the boil.
When the water is boiling again, start to time the cooking, and cook based on the following timings:

Microwaving:
You can microwave lobster, and it's quite easy to do.
Simply place the lobster (in it's shell) on a microwave proof dish and cook on high power for 9 - 12 minutes.
Ensure you turn the lobster at least once, halfway through cooking.

Once cooked, the lobster should turn bright red. The meat under the shell should be firm and white. The lobster’s tail should have curled under its body and will not allow you to straighten it out. You should be able to easily remove the front antennae and legs of the lobster.

Eating lobster

Contrary to some people’s belief, no portion of the lobster is toxic or harmful to eat, but some parts are not exactly a delicacy! You wouldn't want to eat the stomach, shell, gills, intestine or eyes.
Once you've removed the lobster’s shell, the only inedible part that is left is the stomach. This is located toward the front of the lobster's body and resembles a sack.

As well as the main body of the lobster, meat can also be found where the legs attach to the body. The body can be split, and the meat can be picked out.

The lobster's walking legs contain good tasting meat. Pull the legs off and place them in your mouth, close your teeth down on them and then draw them through your teeth to squeeze out the meat inside.

To eat the tail meat, separate the tail from the main body of the lobster and squeeze the shell in the middle to break the ridges that cross underneath the tail. Split off the shell and peel it away to reveal the meat.

Hopefully this guide will help you in preparing and consuming an interesting romantic dish. Have fun, and watch the pincers!

Related books at Amazon.co.uk

Totally Lobster Cookbook ASIN: 0890878226